Preheat the oven broiler and set the oven rack about 6 inches below the heat source.

Line a baking sheet with aluminum foil and place the peppers on the sheet.

Broil the peppers for about 10 minutes, turning often with tongs to evenly blacken and blister the skins.

Transfer the blackened peppers to a bowl and cover tightly with plastic wrap.

Let them steam as they cool for about 15 minutes, making it easier to peel the skin.

Once cooled, remove the skin from the peppers.

Cut a slit down one side of each pepper and carefully remove the seeds and core.

Rinse gently and pat dry with paper towels.

Insert cheese strips into each pepper, ensuring they’re fully enclosed. Set aside.

Whisk egg yolks with baking powder in a small bowl.

In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.

Gently fold the beaten whites into the yolk mixture.

Place flour in a shallow dish for dredging.

Melt the vegetable shortening in a skillet over medium heat. Ensure the oil is hot but not smoking.

Roll each stuffed pepper in flour, tapping off the excess.

Dip floured peppers into the egg mixture, coating evenly.

Carefully lay coated peppers into the hot shortening and fry for about 5 minutes per side, or until golden brown.

Remove fried peppers from the skillet and drain on paper towels.

Serve warm, garnished with your favorite toppings like salsa, sour cream, or fresh cilantro.